Shrimp with Spinach Pesto & Tomatoes

VitamixPro 500 Series Blender

 I love creating dishes that utilize ingredients I currently have in my refrigerator. Another thing I love, are recipes I can make in under 20 min. With a pint of cherry tomatoes and some fresh spinach that I had leftover from a previous dish, I decided to purchase some shrimp and get cooking. The contrast of the bright green pesto and sweet red cherry tomatoes not only look impressive on a plate, the flavors compliment each other perfectly!

1 pint cherry tomatoes
3 cups loosely packed spinach
1/4 cup grated Parmesan cheese
2 tbsp chopped almonds
2 tbsp lemon juice
1 clove garlic
1 tsp salt
1/2 tsp pepper
1/2 cup plus 3 tbsp olive oil
1 lb shrimp, peeled and deveined

1. Spread tomatoes on a baking sheet at toss with 2 tbsp olive oil. Place tomatoes under broiler until they just begin to burst, about 5 min. Set aside.
2. In a food processor combine spinach, Parmesan, almonds, lemon juice, garlic, salt and pepper. Blend until all ingredients are combine, about 30 sec. Slowly drizzle in olive oil and blend for another 30 sec.

3. Heat a medium skillet with 1 tbsp olive oil. Add shrimp and cook until pink, 2 min per side. Add desired amount of pesto and tomatoes and toss together, cook for another 2 min. Top with extra Parmesan cheese. Unused pesto can be stored in an air tight container for up to a week.

Strawberry & Cream

I have never been a big fan of fruity desserts. If it is not chocolate, filled with chocolate, or topped with chocolate, it is not for me. However, I have recently found myself cheating on my beloved chocolate and expanding my horizons (yes I do feel guilty--I'm sorry chocolate!). The tart and sweet flavors brought together by strawberries and lightly sweetened whipped cream is a satisfaction I never knew I could love. Although chocolate may still be my first choice when ordering dessert, I will now make sure I read all of the options (or I will just order two desserts).

I decided to attempt this confection as my boyfriend not so subtly dropped hints that he loves strawberry shortcake. Instead of making a typical short cake I decided to use a basic yellow cake recipe simply topped with fresh whipped cream and macerated strawberries.

Strawberries:
1 pint strawberries, hulled and halved
1/4 cup sugar


Yellow Cake:
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
2 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp salt
3 1/2 tsp baking powder
1 1/4 cups milk
1 tsp vanilla

Whipped Cream:
2 cups cold heavy cream
1/3 cup confectioner's sugar

1. Heat oven to 350. Butter and flour 2 round 9-inch cake pans. In a small bowl combine strawberries and sugar. Toss to coat all strawberries.

2. In a stand mixer or with a hand mixer beat butter and sugar until light and fluffy, 2 min. Add eggs, beating after each addition until fully incorporated. Beat in flour, lemon juice, zest, salt and baking powder. Lastly, mix in milk and vanilla. Beat together for 3 min.
3. Pour mixture evenly amongst the 2 cake pans. Bake until cake springs back when lightly touched, 30 min.